Shrimp and Zucchini Skillet is a quick and tasty dish that brings together tender shrimp and fresh zucchini cooked in a single pan. The shrimp is juicy and slightly crispy, while the zucchini adds a lovely crunch and a bit of green color that makes the plate pop. It’s a simple and light meal with just the right mix of flavors.
I love making this skillet when I want something fast but satisfying. It’s one of those meals where everything cooks together in one pan, so it’s easy to clean up afterward. I usually toss in some garlic and a squeeze of lemon to brighten things up, which really makes the shrimp and zucchini come alive. It’s my go-to when I’m looking for something healthy but still full of flavor.
For serving, I like to spoon the shrimp and zucchini over a bed of rice or pasta, or just enjoy it on its own with a slice of crusty bread. It’s perfect for a cozy weeknight dinner or even packed for lunch the next day. This skillet always feels like a little fresh, warm hug on a plate.
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp works well here. If frozen, thaw them fully and pat dry to avoid sogginess. You can swap shrimp for scallops or firm white fish if preferred.
Zucchini: Fresh zucchini adds crunch and color. If zucchini isn’t available, yellow squash is a great substitute and has a similar mild flavor.
Tomatoes: Cherry tomatoes provide sweetness and juice, but any ripe tomato will work. Canned diced tomatoes can be used if fresh are out of season.
Garlic & Onion: These aromatics build flavor in the dish. You can use shallots instead of onion for a milder taste.
Lemon Juice: Fresh lemon brightens the skillet perfectly. If you don’t have lemon on hand, a splash of vinegar (like white wine vinegar) can add acidity.
How Can I Cook Shrimp Perfectly in a Skillet Without Overcooking?
Shrimp cooks very fast and can become rubbery if overdone. Here’s my simple method:
- Pat shrimp dry before adding to the pan to help them sear nicely.
- Use medium-high heat so the shrimp get a quick, flavorful crust.
- Cook for about 2-3 minutes per side; shrimp will turn pink and curl slightly when done.
- Remove from heat immediately after cooking to avoid overcooking.
- Adding them last (after some veggies) helps control timing and keeps the shrimp tender.
Equipment You’ll Need
- Large skillet or frying pan – I like it because it gives enough room to cook everything evenly without crowding.
- Cutting board and knife – for chopping garlic, onion, zucchini, and tomatoes easily.
- Measuring spoons and cups – helps you keep track of seasonings and liquids.
- Tongs or a spatula – handy for flipping the shrimp and stirring the vegetables without breaking them apart.
Flavor Variations & Add-Ins
- Use different proteins like scallops or chicken strips for variety; they cook quickly and add different textures.
- Add some grated Parmesan or crumbled feta on top for a cheesy finish that melts into each bite.
- Stir in chopped spinach or kale near the end for extra greens and nutrients.
- Sprinkle with a pinch of smoked paprika or cumin for a smoky or earthy flavor profile.
Shrimp and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) medium shrimp, peeled and deveined
- 2 medium zucchinis, sliced into half-moons
- 1 cup cherry tomatoes or 1 large tomato, diced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Juice of 1 lemon
- 1/4 cup white wine or chicken broth (optional, for sauce)
Time Needed
This recipe takes about 5-10 minutes to prepare and 15 minutes to cook, making it a quick and easy meal perfect for busy days.
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until they are soft and fragrant.
2. Cook the Zucchini and Tomatoes:
Add the sliced zucchini to the pan, stirring occasionally. Cook for 4-5 minutes until the zucchini starts to soften but still has a bit of crunch. Then add the diced tomatoes and cook for another 2 minutes until they soften and release juice.
3. Cook the Shrimp:
Push the vegetables to one side of the skillet. Add the shrimp to the empty side. Season them with salt, pepper, oregano, and red pepper flakes if you like a little heat. Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through.
4. Combine and Finish:
Stir the shrimp and vegetables together. Pour in the white wine or chicken broth to deglaze the pan, letting it simmer for 1-2 minutes to bring all the flavors together. Squeeze the lemon juice over the skillet, add the chopped parsley, and stir well.
5. Serve and Enjoy:
Taste and adjust seasoning if needed. Serve the shrimp and zucchini warm on their own or over rice, pasta, or with crusty bread for a fuller meal. Enjoy your fresh and flavorful skillet!
Can I Use Frozen Shrimp for This Skillet?
Yes, frozen shrimp works great! Just be sure to thaw them completely in the fridge overnight or quickly under cold running water. Pat them dry before cooking to get a nice sear and avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the skillet and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it seems dry.
What Can I Substitute for White Wine?
If you don’t have white wine on hand, chicken broth or vegetable broth works perfectly as a deglazing liquid, adding flavor without alcohol.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat or in the microwave to keep the shrimp tender and avoid overcooking.
